No matter when I go or how many times I visit, Higashiazabu Amamoto always impresses with its incredible and delicious offerings. Of course, much of this is thanks to the suppliers and fishermen who provide the ingredients. While there may be days when the fish isn’t as good or some items may not be up to par, everything is consistently delicious. This is truly remarkable. I often hear that Amamoto is on a different level. On this day, even the assorted chirashi was perfectly delicious from the start.My wife enjoyed the mozuku seaweed, which had thick and tasty junsei from Hiroshima, making for a rare mix. The fresh shirasu (whitebait) can sometimes have a strong smell, but this was refreshingly delicious with a nice bitterness. On this day, we even had some jaco (dried young sardines) that we hadn’t seen in a while, and they were luxuriously included in the chirashi.◇ Junsei from Hiroshima and mozuku from Noto ◇ Fresh shirasu from Aichi Shinojima ◇ Fugu chawanmushi (steamed egg custard) ◇ Jaco from Miyagi ◇ Tail meat of the whale ◇ Grilled torigai (surf clam) ◇ Katsuo tataki (seared bonito) ◇ Wara-yaki managatsuo (grilled striped jack) ◇ Botan ebi (sweet shrimp) marinated in Shaoxing wine ◇ Hotaru ika (firefly squid) and konowata (sea cucumber entrails) ◆ Haruko (young sea bream) ◆ Ika (squid) ◆ Shiro ama tai (white sweet sea bream) ◆ Shima aji (striped jack) ◆ Chutoro (medium fatty tuna) ◆ Otoro (fatty tuna) ◆ Akami (lean tuna) ◆ Kohada (gizzard shad) ◆ Kitakuri clam ◆ Aji (horse mackerel) ◆ Uni (sea urchin) ◆ Kuruma ebi (Japanese tiger prawn) ◆ Anago (conger eel) ◆ Tamago (egg) ◆ Bara chirashi (scattered sushi)
We use cookies on this site to enhance your user experience.
